Home Distiller

I've only been distilling for a short while and found that shiny metallic residue after my two rum batches also. I'm curious what it is too....

I looked at the Still Dragon controller, because I run a still that is very similar. The electrician at work looked at it and said, "Wanna save 50% and a couple hours putting it together?" I now use one of these, works great. This is on Australian Ebay, but I'm sure they can be found elsew...

A drink? I actually recommend it, in the beginning of the process :lol:. Here is the process, recipe free, but geared towards large ferments. The first step is to make a drink. Funny, to this day, no-one has asked me about how to make a boot-leggers breakfast :lolno: Easy Large Batch Mashing :thumb...

But I can still pour a drink, right?

Check out ShineonCrazyDiamond's method of cooking corn for Honey Bear Bourbon where he just pours boiling water on the corn to cook it: https://homedistiller.org/forum/viewtopic.php?f=14&t=67346 No more cook scorching! Also buried in that thread is where I read that running the corn first throu...

It is a new gas burner and I was must have been running it too hot. I thought I had it on low, but obviously not. My plate-still and beer system set ups are both electric, so this was definitely a new equipment learning curve type mistake. The burner is rather potent and I was just considering a dif...

I tried my first corn mash yesterday from Booner's Casaual All Corn in the T&T Recipes. Mostly went well, but a few hiccups. First, low OG of 1.040 rather than the target of 1.070. I suspect my corn wasn't milled fine enough and the temps were a bit off optimal for the enzymes, I'll fix those de...

That's good to hear! Anyone tried less, 50% or even less? The less I transfer, the easier on my back...

I've read all the way through this post, but it was over a month ago. Now I've got my enzymes and have a simple question ... hoping to avoid the hours it took to read the whole thread! Do I need to mash-in with the entire wash volume? For my 21gal batch, do I need to add the full 21gal with the 38lb...

It's been stored in an area that is moderately climate controlled. High 70's on a hot summer day, low 50's on a winter night. Not prime cellaring conditions, but not crazy swings. Guess I should do the responsible thing and ask to drink a few bottles, for scientific purposes only! If it doesn't tast...

If someone thinks it's still worth $10,000, don't do it, it won't be worth anywhere near that after you've distilled it. Have you tasted it? no shit. I think pulling a cork for a taste is in order. big difference between undrinkable and "past it's best before date" hell i didn't know wine...

I have access to 14x cases of Petaluma 1998 Merlot ($70 AUD/bottle when it was available). In short, the boss's brother bought heaps a long time ago and forgot he stored it in our warehouse. It is supposedly not drinkable as wine anymore, way past prime. I've never drank expired wine before, doesn't...

I'll be distilling my first batch of this whiskey tomorrow, which is also my very first batch! I'm also curious what oaking/aging are suggested. I've got some medium toasted oak dominos and some charred oak too.

I'm sure preservatives in the processed food I eat are what keep me so young & handsome :lol: so I won't worry about them! I believe I read in this long thread that the rye whiskey tastes nice as white un-aged spirit. Great, cause I'm not patient when it comes to tastings! But what is the genera...

I've read this thread a couple times and am quite excited to give this recipe a go. And I've found a few sources for the proper dense euro rye bread. However, finding preservative-free bread has been difficult in Tasmania. I found one source of organic bread, but it was very expensive. Does using br...